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Improving wheat to remove coeliac epitopes but retain functionality.

Peter R Shewry¹, Arthur S Tatham²

¹Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK; University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.

Journal of Cereal Science

|March 4, 2016

Summary

Developing "coeliac-safe" wheat is challenging due to complex genetics and the need to maintain baking quality. Research explores breeding strategies to reduce coeliac-triggering gluten epitopes.

Keywords:

Breeding Coeliac disease Coeliac-safe Wheat

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Area of Science:

Agricultural Science
Food Science
Genetics

Background:

Coeliac disease is an immune response to wheat gluten proteins, with increasing incidence.
Specific amino acid sequences (epitopes) in gluten trigger reactions in sensitive individuals.
Gluten protein composition varies, presenting opportunities for modification.

Purpose of the Study:

To explore strategies for developing wheat varieties safe for coeliac disease patients.
To identify methods for reducing or eliminating coeliac-toxic gluten epitopes.
To assess the feasibility of breeding

Main Methods:

Identification of coeliac-triggering amino acid sequences in gluten proteins.
Exploration of conventional breeding to select for low-epitope gluten fractions.
Investigation of molecular breeding techniques to down-regulate or mutate toxic proteins/epitopes.

Main Results:

Coeliac-triggering epitopes have been identified within gluten proteins.
Both conventional and molecular breeding approaches show potential for reducing gluten toxicity.
Significant challenges exist due to the multigenic control of gluten composition.

Conclusions:

Developing